Sweet Potato Quinoa Flour Cupcakes

You guys, my head is literally spinning. Between work, the blog, and wedding planning, I feel like my mind is being pulled in a hundred different directions. It’s a good busy though so I can’t complain. I’m secretly just trying to justify the lack of creative story telling and step-by-step pictures around here.

Is it working?

The good news is, cupcakes.

Not just any cupcakes. Nooooohhooohoooo. Gluten-free cupcakes that are made with my favorite flour and without any starches or gums. Just all natural goodness right here folks.

Contrary to most gluten-free recipes, they have a light texture and are nice and moist. I’m sorry if you hate that word but it’s true, they’re moist, mmmkay?

I know these aren’t exactly Thanksgiving material or at least, I’ve never seen anyone serve cupcakes on Turkey Day, but I wouldn’t complain if they did. These cupcakes are rich with flavor and have a touch of spice that’s reminiscent of fall. Really, they would make a nice treat for any occasion this time of year.

Like a Friday night after work in your PJ’s, for example.

If you’re not a sweet potato fan, no worries, you can sub the puree out for pumpkin puree instead.

The cupcake batter is actually dairy-free but I topped them with a cream cheese icing which kind of killed that whole idea. However, you could easily replace it with vegan cream cheese if you wanted to avoid the dairy.

I actually made a similar {non gluten-free} version of these cupcakes earlier this year and while those did look a little prettier, the gluten-free version actually tastes just as good, if not better and that says a lot coming from me. I’m picky about my cake.

In a separate medium bowl, separate the egg whites from the yolks then add the yolks to the bowl with the flour.

Next, add the rest of the ingredients on the list (adding coconut oil last) and gently mix until just combined.

Beat the egg whites until stiff, but not dry, then gently fold them into the batter until just combined. Careful not to over-stir.

Using an ice cream scoop (or a spoon), spoon batter into the cupcake tin, filling each about 3/4 of the way full.

Bake in the oven for 15-18 minutes (time may vary). You should be able to stick a toothpick or knife into the center and have it come out clean. Then allow them to cool while you prepare the icing.

In a large bowl, combine Earth Balance (or butter), vanilla extract and cream cheese and beat until combined. Add 1/2 cup powdered sugar at a time and continue to beat until a fluffy icing has formed. If the icing is not thick enough after adding 1 cup of powdered sugar, you can add another 1/2 cup to thicken it more.

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25 comments

Cupcakes -are- always good news! And maybe it’s just your photography skills, but I think they look quite pretty :) I’ve never tried baking with quinoa flour before, but I’d really love to start experimenting with some different flours, so maybe I’ll give it a shot soon.

I’ve used Quinoa flour a couple of times, the first one was a disaster. I loved that you combined it with sweet potato, sounds like a good mix to me! Wedding planning: must be rather challenging to make it all right when you work and do all the other stuff…

What are you talking about.. these are adorable! And probably the healthiest recipe for cupcakes I have ever seen! I have only used quinoa flour a handful of times and I really liked it.. has a good flavour to it, compared to a lot of other GF flours.

haha I hate that word too, but when their moist, their moist.. :) I wish I had just 1/2 the photography skills you have! Oh, and the cupcakes look delicious! I think it’s perfectly acceptable to serve any kind of dessert on Thanksgiving!

I love sweet potato anything, so these look awesome! I’ve never used quinoa flour before, but I see it at the store all the time. I’ve felt the same way lately with work (minus the wedding planning), so I totally get how you feel. I will be spending my Friday night in pjs, haha. Have a great weekend!

These look so good! I’ve never cooked with qunoa flour before I need to look into that

Hahhaha I DO hate the word moist, how did you know? These do look MOIST though and super delicious, so I guess it’s ok this time. Keep truckin’ along busy girl! Or maybe I should suggest a nap? Happy Friday!

Yay for cupcakes! I make have a slight obsession with them! ;-) I’ve actually never bought quinoa flour before, but a lot of the healthy dessert recipes I’ve been seeing lately call for it, so I’m definitely going to have to check that out. Love the addition of the sweet potato puree!

These looks delicious! I’ve never used quinoa flour before. My mom used sprouted flour once and I almost died so since then I’ve stuck to regular flour when needed. Quinoa sounds interesting though!

OK, I’m going to have to go ahead and disagree with you – these ARE the prettiest cupcakes in the world! I can’t believe they are gluten-free – I am so not brave enough to try to concoct any gluten-free baked goods. You are amazing! And I am an enormous sweet potato fan, so these sound like heaven, especially with that cream cheese frosting. Mmmm.

Oooh healthy cupcakes are my favorite! And these look so great and I wouldn’t have told they were healthy if I hadn’t read the tittle ;)
Have a wonderful weekend! x

I’m going to have to try these for my mom and sister! So many gluten free baked goods I’ve tried and just so heavy! And then maybe I can also eat a few … on a Friday night after a ridiculous week of work : ) That sounds like a great plan! haha

These look delicious! And I’m sure using Spelt flour would probably work just as well too.

We can always use this gluten-free recipe for some of our friends! Thanks!

Oh, wow, these look amazing! I know that my daughter would go crazy over these so I will have to make them for her soon. I have never baked with any flour alternatives before so this will be a new experience for me.